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I just know that title suckered you in. Mud Pie Ice Cream? And the best part is, you don’t have to crank the ice cream maker!
This mud pie ice cream is so rich and creamy, no one will ever guess how easy it is to make!
I am slightly obsessed with loaded ice cream. My family knows that I won’t waste calories on soft serve ice cream when I can have ice cream filled with chunks of yummy ingredients. It’s become a bit of a family joke. But that’s one reason I love homemade ice cream so much. I can add whatever I want!
This is the first time I have ever made no-churn ice cream. But there are dozens of recipes online, and they all start with the same ingredients- whipping cream and sweetened condensed milk. They had such great reviews that I decided to give it a try. Oh.My.Word. I cannot believe how rich and creamy this ice cream turned out!
I added so many mix-ins to this ice cream that is one of the most decadent I’ve ever made. It has peanut butter, chocolate, Oreos, and chocolate sauce. Definitely not for the faint of heart. But if you enjoy rich, sinfully delicious ice cream- this recipe is for you! I’m pretty sure it could turn any bad day into a good one. 
Homemade ice cream is the ultimate summer treat, and now you can enjoy it even if you don’t own an ice cream maker!
- 2 cups whipping cream
- 1 14oz can sweetened condensed milk
- 1 Tbsp vanilla
- 12 Oreo cookies, crumbled
- ½ cup toasted almonds, chopped
- ¼ cup peanut butter, slightly melted
- ¼ cup chocolate sauce
- Whip cream in a large bowl till soft peaks form. Slowly beat in the sweetened condensed milk, then the vanilla. Beat till well combined.
- Pour half of the cream mixture into a square container. I used a tupperware container, but you can use any container, even 2 loaf pans if that’s all you have. Layer half of the crushed cookies and almonds, then drizzle with half of the peanut butter and half of the chocolate sauce. Repeat layers. Cover tightly, then freeze for 6-8 hours.
